Name: Pork Medallions in Mushroom Gravy
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 pork tenderloin (1 to 1 ½ lbs); 6 tbsp flour; 2 tsp salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp pepper; 1 tsp paprika; 2 tbsp butter; Olive oil; 24 oz mushrooms sliced ¼ inch thick; 2 shallots (minced); 8 garlic cloves (minced); ½ tsp red pepper flakes; ½ cup flour; 5 cups reduced sodium beef broth; 2 tbsp Worcestershire sauce; 2 tbsp soy sauce; 2 tsp Dijon mustard; 2 tsp beef bouillon; 2 tsp dried parsley; 1 tsp dried oregano; 1 tsp dried thyme

I stole this recipe for Pork Medallions in Mushroom Gravy from carlsbadcravings.com. This recipe is easy to make, but looks fancy enough for a Sunday dinner. Pork tenderloins are sliced into medallions. Then the pieces are coated with a mixture of flour, salt, garlic powder, onion powder, pepper and paprika. Next the floured pork pieces are pan fried. Sliced mushrooms are sautéed then the gravy is made. Onions and garlic are sautéed, then flour, beef broth, soy sauce, Worcestershire sauce, Dijon and seasonings are added and cooked until the gravy thickens. Then the mushrooms and pork are added back to the gravy before serving.

Did you know? Today’s pork is leaner with ⅓ fewer calories and higher in protein than pork consumed just 10 years ago. This is thanks to improved feeding techniques.¹ (see more trivia in the Trivia tab)

The ingredients for this recipe are: 2 pork tenderloins, 6 tbsp flour, 2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, 1 tsp paprika, 2 tbsp butter, 24 oz mushrooms, 2 shallots, 8 garlic cloves, ½ tsp red pepper flakes, ½ cup flour, 5 cups reduced sodium beef broth, 2 tbsp Worcestershire sauce, 2 tbsp soy sauce, 2 tsp Dijon mustard, 2 tsp beef bouillon, 2 tsp dried parsley, 1 tsp dried oregano, 1 tsp dried thyme

Whisk the flour and all of the pork seasonings together in a shallow dish.

Trim the pork tenderloin and cut crosswise into 12 medallions. Dredge each medallion in the flour mixture, shake off any excess, and then transfer to a dry surface.

Melt 2 tbsp butter in 2 tbsp olive oil in a large skillet over medium-high heat. Once hot add the pork medallions in a single layer and cook for 3 minutes per side.

Then melt another 2 tbsp butter with 1 tbsp olive oil over medium heat. Increase temperature to medium-high and add the mushrooms.

Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season the mushrooms lightly with salt and pepper and give them a stir.

Sauté the onion and garlic in butter. Then add flour and cook 1 minute, scraping up the browned bits on the bottom of the pan.

Reduce heat to low and then slowly whisk in beef broth. Next add soy sauce, Worcestershire sauce, Dijon, beef bouillon and all seasonings.

Then add the mushrooms back to the gravy and stir. Spoon the gravy over the pork in the skillet or a serving dish.

Serve with gravy and enjoy!

If you liked this recipe for Pork Medallions in Mushroom Gravy then you can also try Pork Chops with Mushroom Gravy, Crockpot Ranch Pork Chops or Braised Pork Chops with Cream Gravy.

Pork Medallions in Mushroom Gravy

Pork tenderloins are sliced into medallions. Then the pieces are coated with a mixture of flour, salt, garlic powder, onion powder, pepper and paprika. Next the floured pork pieces are pan fried. Sliced mushrooms are sautéed then the gravy is made. Onions and garlic are sautéed, then flour, beef broth, soy sauce, Worcestershire sauce, Dijon and seasonings are added and cooked until the gravy thickens. Then the mushrooms and pork are added back to the gravy before serving.

Course Entree

Prep Time 10 minutes

Cook Time 30 minutes

Servings 8 people

Ingredients

Pork

2 pork tenderloin 1 to 1 ½ lbs
6 tbsp flour
2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
1 tsp paprika
2 tbsp butter
Olive oil

Mushroom Gravy

24 oz mushrooms sliced ¼ inch thick
2 shallots minced
8 garlic cloves minced
½ tsp red pepper flakes
½ cup flour
5 cups reduced sodium beef broth
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tsp Dijon mustard
2 tsp beef bouillon
2 tsp dried parsley
1 tsp dried oregano
1 tsp dried thyme

Instructions

Prep pork

Trim the silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to about ½ inch even thickness.
Whisk the flour and all of the pork seasonings together in a shallow dish. Dredge each medallion in the flour mixture, shake off any excess, and then transfer to a dry surface.
Melt 2 tbsp butter in 2 tbsp olive oil in a large skillet over medium-high heat. Once hot add half of the pork medallions in a single layer and cook for 3 minutes per side. Transfer pork to a plate tent with a foil and repeat with remaining pork.

Mushrooms

Melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Increase temperature to medium-high and half mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season the mushrooms lightly with salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.

Gravy

Melt 2 tbsp butter in the empty skillet. Add the shallot and sauté over medium high heat for 2 to 3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire sauce, Dijon, beef bouillon and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and pepper to taste. Garnish with parsley if desired. Serve over mashed potatoes, rice or pasta.